Cold Yogurt and Cucumber Soup
Cool as a cucumber – soup
2 English cucumbers, seeded and finely diced, ½ cup reserved for garnish
1½ cups FAGE Total 5%, FAGE Total 2%, or FAGE Total 0%
Juice of 1 small lemon, about 2 tbsp
⅓ cup fresh chopped dill
2 tbsp fresh chopped mint
2 tbsp olive oil, plus more for serving
2 garlic cloves, minced
½ tsp cumin
¾ tsp fine sea salt
½ cup chopped, toasted walnuts
Reserved, diced cucumber
- Soup: In a blender combine cucumber, FAGE Total, lemon juice, dill, mint, olive oil, garlic, cumin and salt. Blend until smooth, adding up to ¼ cup very cold water to achieve a smooth consistency.
- To Serve: Ladle into bowls and top with toasted walnuts, cucumbers, a drizzle of olive oil, and dill.
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